Everyday Kitchen

Indonesian/Malaysian · Baking

Roti Canai

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Roti Canai is a Indonesian/Malaysian dish. Long resting makes the dough easier to stretch thinly.

Prep
35 min
Cook
20 min
Rest, soak, marinate or chill
120 min
Total
175 min
Servings
6
Difficulty
Medium
Cuisine
Indonesian/Malaysian
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Roti Canai. The photograph shows a breakfast spread with curry and drinks; this draft makes the roti only.
The photograph shows a breakfast spread with curry and drinks; this draft makes the roti only. Representative photograph of Roti Canai. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Layers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Knead · About 120 min

  1. Mix 400 g plain flour, 220 ml water, 30 g melted butter, ½ tsp salt, 10 g sugar; knead 10 minutes until elastic. Divide into six balls, coat with some oil from 60 ml neutral oil and rest covered 2 hours.

    Check: Look for this result: elastic.

Stretch · About 12 min

  1. Oil the worktop. Stretch each ball into a thin sheet; fold edges into a square, trapping thin layers.

Cook · About 4 min

  1. Fry on a hot lightly oiled griddle for 3–4 minutes per side until golden and cooked through.

    Check: Look for this result: golden and cooked through.

Tips

  • Long resting makes the dough easier to stretch thinly.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use ghee instead of butter for a richer flavour.

Storage

  • Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
  • Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.

Make ahead

  • Prepare the measured ingredients for Roti Canai one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Roti Canai?

Long resting makes the dough easier to stretch thinly.

What can I substitute in Roti Canai?

Use ghee instead of butter for a richer flavour.

Can I prepare Roti Canai ahead?

Prepare the measured ingredients for Roti Canai one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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